Healthy Holiday Swap: Parsnip and Potato Purée

We are one week closer to the Thanksgiving feast and another healthy holiday swap recipe your gut and your waistline will thank you for! Let’s talk mashed potatoes shall we? That fluffy, creamy, rich, traditional delight that is a Thanksgiving staple and turkey’s #1 sidekick.

This healthy version of mashed potatoes combines traditional yukon potatoes with the folate-powered parsnip and swaps butter with sage-infused, omega-rich extra virgin olive oil, resulting in a Thanksgiving side worthy of mashed potatoes coveted place on the table!

Healthy Holiday Swap: Parsnip and Potato Purée

1 Lb. Parsnip Peeled & Roughly Chopped
1/2 Lb. Skin On Yukon Potato Roughly Chopped
1 Tbs. Fresh Sage Chopped
4 Cloves of Garlic
2 Tbs. Olive Oil
Salt + Pepper to Taste
Roasted Pine Nuts for Garnish


Cooking Directions
Submerge parsnip and potatoes in water and bring to a boil. Once at boil, drop to a simmer until fork tender

A few minutes before parsnips and potatoes are tender, add sage, garlic clove and olive oil.

Transfer parsnips, potato, garlic and sage into food processor. Incorporate reserved water while processing until consistency is smooth.

Garnish with pine nuts and fresh sage


Serving Size: 1/4C. – Serves 10
Calories: 75
Fat: 3g.
Carb: 11g
Protein: 2g

Need more healthy holiday swaps recipes? Try my Stuffing Swap: Pan Roasted Cauliflower with Peppered Bacon and Leeks



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